A rising star of environmentally-friendly food, Anthony Myint, has a vision of how the restaurant industry can help combat climate change. Born in the United States to Chinese parents who emigrated from Myanmar, Myint is a founder of The Perennial in San Francisco and Chinese Mission Food which was voted second best new restaurant in the US. His projects have already been selected for recognition at the new World Restaurant Awards that debuts in February 2019. Al Goodman reports from Madrid, where Myint was featured this week at the city's annual Fusion global gastronomy event.

Chef Anthony Myint is already a well-known figure in California for his restaurants that aim to serve tasty meals which also seek to reduce the impact of climate change. This week he was in Spain, spreading his message at a gastronomy fair with a speech called "Farm to Table, Chefs Save the World".

ANTHONY MYINT AMERICAN CHEF "We understand the industry and so we could try to create an approach that real chefs and real restaurants could use to become part of the solution to climate change."

The setting was Madrid Fusion, a global food gathering. It's usually about gourmet, innovative, high-end cuisine. Chefs who have earned Michelin stars of excellence for their restaurants stroll these aisles, and the speeches tend to be about "the versatility of lamb" or "red tuna secrets".

AL GOODMAN MADRID, SPAIN "Anthony Myint knows this world well, but says his background helped inspire him to do something more. He was born in the United States to Chinese parents who were immigrants there."

"Food was always important in our family and I spent a lot of time with my grandmother."

ANTHONY MYINT AMERICAN CHEF "We actually spent a lot of time watching cooking shows together. So in a lot ways food is a way of connecting with people in all of our restaurants. We have tried to use food to give back to the community."

He says a portion of revenues from his San Francisco restaurants Mission Chinese Food and Commonwealth is donated to local food banks and charities. But he wants restaurants to go further, to become carbon neutral and get their food from environmentally-friendly farms.

ANTHONY MYINT AMERICAN CHEF "So an easy way a restaurant can go carbon neutral in two ways: One way is to implement very good practices, they can do renewable energy. They can source really well, all these things. Another way is they can send a little bit of money towards projects that are reversing climate change. So, this would be similar to renewable energy."

At food fairs like this, Myint looks for like-minded chefs and for those willing to listen. He admits his is still a relatively small initiative, trying to change an industry in a hungry world.

Al Goodman, CGTN, Madrid.